To Serve

8 celery ribs, cut into sticks

2 cups red grapes

1 cup almonds

Preparation

In a large bowl, combine the tuna, celery, carrot, red onion, olive oil, lemon juice, and Dijon mustard. Season with salt and pepper to taste.
Serve immediately with the celery sticks, grapes, and almonds or store in the refrigerator for up to 3 days.